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Application of Spc to Control and Improve Quality: in the Restaurant Sector Statistical Nima Mirzaei
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Application of Spc to Control and Improve Quality: in the Restaurant Sector Statistical
Nima Mirzaei
This study applies statistical process control techniques to improve the quality and efficiency of the processes in a restaurant system. The aim of this research is to improve the quality of services using statistical process control tools such as control charts. Furthermore, SERVQUAL methodology has been considered for evaluating service quality according to customer perception. Lastly, experimental design has been used to prove that the developed questionnaire which has been utilized for analyzing system performance is correct.
| Mediji | Grāmatas Paperback Book (Grāmata ar mīksto vāku un līmēto muguru) |
| Izlaists | 2010. gada 24. jūnijs |
| ISBN13 | 9783838341743 |
| Izdevēji | LAP Lambert Academic Publishing |
| Lapas | 156 |
| Izmēri | 225 × 9 × 150 mm · 250 g |
| Valoda | Vācu |
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